Tip:
Highlight text to annotate it
X
♪♪
I LOVE THE HOLIDAYS,
BUT THEY DON'T ALWAYS HAVE TO INVOLVE A CROWD.
THIS YEAR, MY HUSBAND AND I
ARE GOING TO CELEBRATE THANKSGIVING TOGETHER--
JUST THE TWO OF US.
INSTEAD OF MAKING A WHOLE BIRD,
I'LL MAKE MY TURKEY AND CRANBERRY RAVIOLI.
I'LL GIVE CORNBREAD A MAKEOVER
IN A CLASSIC ITALIAN SALAD,
AND FOR DESSERT-- FALL FLAVORS
IN AN APPLE AND WALNUT TORTA.
I ALSO CREATED A DRINK
THAT SPARKLES WITH SEASONAL FLAVOR--A CRANBERRY BELLINI.
WE'RE HAVING AN INTIMATE HOLIDAY AT HOME--THANKSGIVING FOR TWO.
♪♪
Captioning provided by Scripps Networks, Inc.
Captioned by Closed Captioning Services, Inc.
SINCE I'M ONLY COOKING FOR TWO THIS THANKSGIVING,
I DON'T NEED TO MAKE A WHOLE TURKEY.
I'M GONNA MAKE TURKEY AND CRANBERRY RAVIOLI INSTEAD.
GROUND TURKEY, CRANBERRY SAUCE AND ROMANO CHEESE
FILL THIS PASTA,
AND INSTEAD OF SAUCE, I POUR AN EASY GRAVY ON THE TOP.
TURKEY AND CRANBERRY RAVIOLI SAYS THANKSGIVING
WITH AN ITALIAN ACCENT.
THESE RAVIOLI COMBINE SOME
OF MY FAVORITE THANKSGIVING TRADITIONAL FLAVORS,
SO I'M GONNA USE SOME GROUND TURKEY--
ABOUT 1/4 TO 1/2 POUND--
AND I WANT TO USE DARK MEAT JUST BECAUSE IT HAS MORE FLAVOR
AND IT HAS EVEN MORE MOISTURE
'CAUSE IT HAS A LITTLE BIT MORE FAT THAN WHITE MEAT,
SO IT'S GONNA TASTE REALLY GOOD IN MY RAVIOLI.
THEN, FOR MY ABSOLUTE FAVORITE THANKSGIVING FLAVOR--
CRANBERRY SAUCE--
AND I JUST BUY CANNED CRANBERRY SAUCE.
I JUST THOUGHT,
IT JUST MAKES IT SO MUCH EASIER IF I JUST GO TO THE STORE
AND GET SOME.
THE FLAVORS ARE SO GOOD BECAUSE THE CRANBERRY SAUCE
ADDS A LITTLE SWEETNESS BUT ALSO A LITTLE BIT OF TARTNESS,
WHICH IS THE PERFECT BALANCE OF FLAVORS.
JUST BECAUSE I LOVE IT. COUPLE TABLESPOONS IS ENOUGH,
BUT IF YOU REALLY LOVE CRANBERRY SAUCE,
THEN YOU CAN ADD AS MUCH AS YOU WANT.
JUST WANT TO BREAK THAT CRANBERRY SAUCE DOWN
JUST A LITTLE BIT, JUST LIKE THAT.
OKAY, NOW WE'RE GONNA USE A COUPLE TABLESPOONS
OF STORE-BOUGHT BREADCRUMBS,
AND WHAT I LOVE ABOUT THEM IS THEY'RE SUPER DRY AND FINE.
SO THEY ABSORB ANY OF THE EXTRA MOISTURE THAT COULD BE
IN THE DARK-MEAT TURKEY.
I'M GONNA ADD
A LITTLE BIT OF PARSLEY--
FLAT-LEAF ITALIAN PARSLEY-- NONE OF THAT CURLY STUFF.
THE FLAT-LEAF PARSLEY--
SO MUCH SORT OF A MINTY FRESH FLAVOR. I JUST LOVE IT.
IT'S KIND OF ONE OF THE STAPLE INGREDIENTS IN ANY KIND
OF MEAT FILLING THAT I DO.
AND TIME TO ADD THE EGG.
THE EGG WILL SORT OF BIND THE FILLING.
NOW FOR A LITTLE SECRET INGREDIENT--SOME ROMANO CHEESE.
I'M JUST GONNA GRATE A COUPLE TABLESPOONS OF ROMANO CHEESE
RIGHT ON TOP.
THE ROMANO CHEESE ISN'T AGED AS LONG AS PARMIGIANO-REGGIANO,
SO IT'S A LITTLE BIT TANGIER IN FLAVOR,
AND IT'S REALLY GOOD IN TURKEY, ESPECIALLY 'CAUSE TURKEY'S
A LITTLE LIGHTER THAN BEEF, SO IT ADDS
A LITTLE BIT MORE FLAVOR.
JUST GONNA GIVE IT A QUICK MIX,
BUT WE ALSO GOTTA ADD A LITTLE BIT OF SALT, OF COURSE, RIGHT?
AND SOME FRESHLY GROUND PEPPER.
AND IT'S KIND OF FUN.
WHEN IT'S ONLY THE TWO OF YOU, I DON'T REALLY WANT TO BAKE OFF
A WHOLE TURKEY.
I'VE DONE IT BEFORE, BUT IT'S KIND OF FUN
TO DO SOMETHING A LITTLE BIT DIFFERENT--
KEEP SORT OF THE ITALIAN TRADITION OF,
YOU KNOW, A PASTA THAT I REALLY LOVE,
WITH ALL OF THE INGREDIENTS FOR THE FILLING
THAT ARE THINGS THAT TODD AND I LOVE.
SO IT'S KIND OF THE IDEA BEHIND THANKSGIVING FOR TWO.
WE STILL GET THE THINGS WE LOVE,
BUT I'M NOT SPENDING A TON OF TIME IN THE KITCHEN.
PERFECT.
NOW TO MAKE MY LIFE EVEN EASIER
SO I DON'T HAVE TO MAKE PASTA DOUGH,
I'M JUST GONNA USE THESE LITTLE WONTONS, WHICH I JUST LOVE,
AND WE'LL JUST USE ABOUT A TABLESPOON OR SO
OF THE FILLING.
AND YOU PUT IT RIGHT IN THE MIDDLE THERE.
AND A LITTLE BIT OF WATER--
YOU COULD DO THIS WITH EGG OR WITH WATER.
I'M JUST GONNA USE SOME WATER TODAY AND BRUSH IT ALL AROUND
THE SIDES OF THE WANTONS. AND I LOVE THESE LITTLE WANTONS
BECAUSE THEY'RE SUPERTHIN, SO THEY MAKE THE RAVIOLI LIGHT,
KIND OF LIKE CLOUDS...
AND THEY COOK IN JUST MINUTES.
YOU JUST PAT DOWN ALL THE SIDES.
THE WATER IS WHAT'S GONNA HELP THE WANTONS STICK TO EACH OTHER.
MAKE SURE YOU GET ALL OF THE AIR OUT--ALL THE LITTLE AIR POCKETS.
PUT YOUR FINGERS ALL AROUND IT.
AND YOU COULD JUST LEAVE 'EM LIKE THIS,
BUT IT'S THANKSGIVING.
I GOTTA MAKE IT LOOK A LITTLE EXTRA SPECIAL,
SO I'M JUST GONNA USE A LITTLE CUTTER HERE
AND MAKE THE EDGES LOOK EXTRA PRETTY,
JUST LIKE THAT.
AND THEN IT'LL COME RIGHT OFF.
SO, AGAIN, YOU DON'T HAVE TO DO THIS,
BUT BECAUSE IT'S THANKSGIVING,
I WANT TO MAKE IT A LITTLE EXTRA SPECIAL FOR TODD AND I.
I'M GONNA MAKE THE REST OF MY RAVIOLI
AND THEN MAKE MY GRAVY.
AND GET READY TO START MY GRAVY.
SO I WANT TO TAKE A LITTLE BIT OF BUTTER--
GOTTA HAVE BUTTER IN GRAVY, RIGHT?
SO WE'RE GONNA MELT A LITTLE BIT OF BUTTER.
TURN ON THE PAN TO ABOUT MEDIUM-LOW HEAT.
SO WHILE THAT MELTS, I'M GONNA CHOP A SHALLOT.
AND THE SHALLOT HAS SORT OF A VERY MILD ONIONY FLAVOR,
SO IT'S GONNA BE PERFECT FOR THIS GRAVY.
THERE WE GO-- GOT THAT SKIN OFF OF IT.
YOU BASICALLY CHOP IT AND PEEL IT
JUST LIKE YOU WOULD AN ONION.
SO, NOW I'M JUST GONNA SLICE IT AND CHOP IT.
AND WHAT I LOVE IS THAT I'M BASICALLY MAKING
TODD'S FAVORITE, WHICH IS GRAVY,
AND PUTTING IT AS THE SAUCE OVER THE RAVIOLI.
I KNOW, IT SOUNDS A LITTLE STRANGE,
BUT IT'S GRAVY.
IT'S SAUCE, SO YOU CAN PUT IT OVER ANYTHING YOU WANT.
BECAUSE IT'S SUCH A MILD AND DELICATE INGREDIENT,
YOU DON'T HAVE TO WORRY ABOUT CHOPPING IT TOO FINE.
INTO THE BUTTER.
WE'LL JUST ADD A LITTLE SALT. THERE WE GO.
AND AS SOON AS THESE ARE SOFTENED,
I'M GONNA FINISH UP THE GRAVY.
♪♪
NOW THAT MY SHALLOTS ARE NICE AND TENDER,
IT'S TIME TO ADD A LITTLE FLOUR,
'CAUSE I'M GONNA MAKE A LITTLE BIT OF GRAVY
TO GO OVER MY TURKEY AND CRANBERRY RAVIOLI.
TODD LOVES GRAVY,
SO I CAN'T REALLY DO THANKSGIVING WITHOUT IT.
AND THIS IS THE PERFECT SAUCE TO GO OVER MY RAVIOLI.
SO BASICALLY WE'RE MAKING A ROUX.
JUST LIKE WITH ANY ROUX,
YOU HAVE TO COOK THE RAW FLOUR FLAVOR OUT.
YOU JUST WANT TO COOK IT FOR, LIKE, A MINUTE OR SO,
NOT TOO LONG. HERE WE ARE.
NOW I'M GONNA ADD SOME HOT LOW-SODIUM CHICKEN BROTH.
WE'RE GONNA ADD ABOUT 1/2 CUP OR SO.
AND YOU JUST WANT TO GIVE IT A QUICK LITTLE WHISK
JUST BECAUSE YOU DON'T WANT ANY LUMPS.
NOBODY WANTS ANY LUMPS IN THEIR GRAVY, RIGHT?
SO THERE WE GO.
OKAY, I'M ALSO GONNA ADD
JUST A COUPLE TABLESPOONS OF HEAVY CREAM.
THE CREAM JUST MAKES IT MORE LUXURIOUS,
AND TODD LIKES A LITTLE BIT OF CREAM IN HIS GRAVY.
SO I'M ADDING JUST A LITTLE, JUST LIKE THAT.
AND, AGAIN, JUST GIVE IT A QUICK LITTLE STIR.
OOH, I CAN ALREADY SMELL IT. IT SMELLS SO GOOD.
AND A LITTLE SALT AND A LITTLE BIT OF PEPPER.
NOW I'M GONNA LET THAT SIMMER FOR A COUPLE OF MINUTES.
WE'LL JUST TURN THE STOVE UP TO ABOUT A MEDIUM,
JUST SO IT CAN THICKEN.
IN THE MEANTIME, I'VE GOT TO SALT MY WATER HERE
FOR MY RAVIOLI.
THERE WE GO. GOTTA FLAVOR THEM. WATER'S BOILING.
AND YOU GOTTA COOK THE RAVIOLI IN LOTS OF WATER.
THAT WAY THEY DON'T STICK AND THEY COOK EVENLY.
THERE WE GO-- RIGHT IN THERE.
SO WHILE THOSE COOK, I'M GONNA ADD
SOME FINISHING TOUCHES TO THE SAUCE--
SOME FRESH FLAT-LEAF PARSLEY.
YOU JUST WANT TO CHOP A LITTLE BIT.
OKAY, I'M GONNA ADD THE PARSLEY
RIGHT INTO THE SAUCE.
AGAIN, WE'LL GIVE IT A LITTLE-- QUICK LITTLE STIR.
AND YOU CAN SEE THE SAUCE IS ALREADY THICKENING NICELY,
AND SEE ALL THE LITTLE GREEN SPECKS?
IT MAKES IT LOOK SO PRETTY.
AND THE RAVIOLI IS SLOWLY STARTING
TO FLOAT TO THE TOP, AND YOU CAN SEE
THE LITTLE SPECKS OF CRANBERRY IN THERE.
IT'S LIKE A PIECE OF TURKEY WITH CRANBERRY SAUCE
AND ALL THE TRIMMINGS JUST STUCK INSIDE OF THE RAVIOLI.
ALL RIGHT, THEY'VE ALL FLOATED TO THE TOP.
LET'S GET THOSE OUT.
THERE WE GO.
SEE HOW PRETTY THAT LOOKS-- LITTLE SCALLOPED EDGES?
YOU COULD EVEN DO TWO AT A TIME.
LOOK HOW PRETTY THAT LOOKS.
I WANT TO TOP IT WITH A LITTLE BIT OF SAUCE.
HERE WE GO,
RIGHT OVER THE TOP.
OKAY, AND ONE LAST THING--
A LITTLE BIT OF THE ROMANO CHEESE--
AND IT'LL SLOWLY MELT OVER THE HOT RAVIOLI.
OOH, I THINK TODD'S GONNA REALLY LOVE THIS.
I CAN'T HAVE THANKSGIVING WITHOUT CORNBREAD,
BUT SINCE I'M ONLY COOKING FOR TWO,
I DON'T NEED IT AS A SEPARATE DISH.
INSTEAD, IT'LL GO INTO AN ITALIAN SALAD.
CUBES OF CORNBREAD, TOMATO AND FONTINA CHEESE
COMPLEMENT EACH OTHER
IN A LIGHT, LEMONY DRESSING.
CORNBREAD PANZANELLA SALAD
IS LIKE TWO SIDE DISHES IN ONE.
THE TRADITIONAL PANZANELLA SALAD IS MADE WITH DAY-OLD BREAD,
AND THAT'S HOW THEY USED TO DO IT--
JUST DAY-OLD BREAD AND SOME OLIVE OIL--
BUT WE'RE GONNA ADD LOTS OF OTHER FLAVORS IN HERE.
I'M GONNA ADD SOME CHERRY TOMATOES,
THEN FOR A LITTLE BIT OF CRUNCH, CUCUMBER.
AND I'M JUST GONNA CUT ONE END OFF OF IT,
AND WE'LL PROBABLY USE, WELL, ABOUT THAT MUCH.
AND I JUST WANT TO CUT THE SKIN OFF
BECAUSE IT CAN BE KIND OF-- KIND OF CHEWY,
SO WE'LL JUST SLICE THAT RIGHT OFF.
AND I LOVE THE FRESHNESS THAT THE CUCUMBER GIVES.
IT KIND OF GIVES A JUICINESS, A LITTLE BIT OF, LIKE, A CRUNCH
AND SOME FRESHNESS TO THE DISH.
SO WE'RE JUST GONNA CUBE IT,
JUST LIKE THAT.
SO ADD SOME CUCUMBER RIGHT IN THERE,
AND WE'RE GONNA ADD, OF COURSE, MY FAVORITE--CORNBREAD.
YOU CAN MAKE YOUR OWN CORNBREAD, OR YOU CAN BUY IT.
I LIKE TO CUT IT IN NICE, BIG CUBES.
THAT WAY I CAN REALLY TASTE THE CORNBREAD.
IT'S NICE AND BUTTERY, TOO. YUMMY.
WE'RE GONNA ADD SOME BASIL.
NOW THE TRADITIONAL FLAVORS ARE DAY-OLD BREAD,
SOME TOMATOES AND SOME BASIL, SO WE'RE STILL
STICKIN' WITH TRADITION JUST A LITTLE BIT.
SO--BASIL-- MMM, SMELL THAT BASIL.
IT'S SO FRESH-- KIND OF MINTY. I JUST LOVE IT.
AND THEN, OF COURSE, WE HAVE SOME FONTINA CHEESE.
JUST CUT THAT, AGAIN, IN CUBES,
BECAUSE I LIKE TO TASTE IT.
THERE WE GO.
NOW SOME LEMON ZEST--
I'M JUST GONNA ZEST THIS WHOLE LEMON,
SO JUST DO THAT JUST A LITTLE BIT.
THERE WE GO. ALL RIGHT.
AND I'LL JUST SQUEEZE A LITTLE LEMON,
AND THE CORNBREAD WILL SORT OF ABSORB THE LEMON.
A LITTLE OLIVE OIL-- SOME FRUITINESS, OF COURSE,
AND SOME SALT...
AND SOME FRESHLY GROUND BLACK PEPPER.
IT'S PERFECT.
YOU GOT SOME CORNBREAD AND YOU GOT A SALAD
ALL MIXED UP IN ONE.
NOW I JUST WANT TO GIVE IT A QUICK LITTLE TOSS.
ALL RIGHT.
MMM, I LOVE THAT CORNBREAD.
WITH THE FRESHNESS FROM THE TOMATOES AND CUCUMBERS--
TODD IS GONNA LOVE IT.
ALL RIGHT, UP NEXT, I'M GONNA MAKE THE PERFECT FALL DESSERT--
MY APPLE AND WALNUT TORTA.
MY THANKSGIVING FOR TWO WILL BE TOPPED OFF WITH A GREAT DESSERT.
I'M GOING TO MAKE A DELICIOUS ITALIAN-STYLE CAKE
WITH APPLES, WALNUTS AND CRANBERRIES.
A SPLASH OF GRAND MARNIER LIQUEUR
WILL GIVE A SHOT OF ORANGE ESSENCE.
HOLIDAY DINNER FOR TWO
HAS A SWEET ENDING WITH THIS APPLE AND WALNUT TORTA.
I'M TAKING SOME OF MY FAVORITE APPLE PIE INGREDIENTS
AND PUTTING THEM INTO A DELICIOUS TORTA,
WHICH JUST MEANS CAKE IN ITALIAN.
SO LET'S START WITH THE DRY INGREDIENTS.
I JUST NEED 1 CUP
OF ALL-PURPOSE FLOUR...
AND 1/4 TEASPOON OF SALT.
ADDING SALT, AGAIN, JUST BRINGS OUT THE FLAVORS
IN THE CAKE.
THEN WE NEED 1 1/2 TEASPOONS
OF BAKING POWDER--
BAKING POWDER IS A LEAVENING AGENT,
SO IT MAKES THE CAKE RISE--
AND SOME CINNAMON.
I JUST NEED 1 TEASPOON OF CINNAMON.
I LOVE CINNAMON. IT JUST GIVES IT KIND OF A KICK AND A WARMTH.
AND YOU CAN'T HAVE A THANKSGIVING DESSERT
WITHOUT CINNAMON, SO I'M ADDING CINNAMON TO IT.
I'M ALSO GONNA ADD SOME ORANGE ZEST.
SO IT'LL GIVE MORE FLAVOR TO THE CAKE THAN ADDING
THE ENTIRE JUICE OF THIS ORANGE.
PERFECT, AND JUST GET ALL OF THIS OFF.
AND I JUST WANT TO GIVE IT A QUICK LITTLE MIX,
JUST TO MAKE SURE THAT THE FLOUR, THE CINNAMON--
EVERYTHING'S MIXED TOGETHER.
AND JUST DO THAT.
NOW THAT'S GONNA BE SET ASIDE,
AND WE'RE GONNA START WITH OUR WET INGREDIENTS.
I'VE GOT A FULL STICK, OR 8 TABLESPOONS,
OF MELTED, UNSALTED BUTTER,
1/3 CUP OF SUGAR--
GOTTA SWEETEN IT--
AND SOME VANILLA EXTRACT. I JUST LOVE THAT SMELL.
IT'S SO GOOD.
1 TEASPOON OF VANILLA EXTRACT IN THERE.
IT GIVES IT A LITTLE SWEETNESS,
BUT SORT OF AN ELEGANT SWEETNESS.
THAT'S WHAT I ALWAYS SAY-- IT'S KIND OF
AN ELEGANT SWEETNESS RATHER THAN JUST SUGAR.
AND, OF COURSE, WE NEED THE EGGS.
THE EGGS ACT AS THE BINDERS,
SO WE'RE GOING TO USE FOUR EGGS.
YOU WANT TO USE ROOM-TEMPERATURE EGGS WHEN YOU'RE BAKING.
YOU WANT EVERYTHING TO BE AT THE SAME TEMPERATURE,
SO WHEN YOU BAKE THE CAKE, IT BAKES EVENLY.
SO WE'RE GONNA ADD THAT.
FOUR EGGS IN HERE.
JUST GONNA GIVE IT A QUICK WHISK.
THIS IS REALLY EASY BECAUSE YOU DON'T NEED ANY FANCY GADGETS.
IT'S REALLY AN EASY CAKE TO MAKE.
ALL RIGHT, NOW I'M GONNA ADD, SLOWLY--
I'M GONNA SWITCH TO A SPOON, THOUGH.
I'M GONNA SLOWLY ADD MY DRY INGREDIENTS IN.
JUST MIX 'EM.
THAT WAY YOU DON'T GET A LOT OF LUMPS IN YOUR CAKE BATTER.
A LITTLE BIT AT A TIME--
JUST IN THREE ADDITIONS IS PROBABLY ENOUGH.
AND THERE WE GO.
NOW THAT MY DRY INGREDIENTS
AND WET INGREDIENTS ARE COMBINED,
ALL I HAVE TO DO IS SOAK MY CRANBERRIES
IN SOME GRAND MARNIER-- WARM GRAND MARNIER--
AND GRAB MY APPLES AND WALNUTS.
I'M SOAKING MY CRANBERRIES IN GRAND MARNIER,
AND GRAND MARNIER IS AN ORANGE-FLAVORED LIQUEUR,
SO IT WORKS REALLY WELL WITH THE ORANGE FLAVORS IN THE CAKE.
WHILE THAT HAPPENS, I'VE ALREADY PEELED AND DICED MY APPLES.
NOW A LITTLE TRICK FOR THE APPLES
IS I SOAK 'EM IN JUST A LITTLE BIT OF LEMON WATER.
IT KEEPS 'EM NICE AND WHITE
IF YOU WANT TO CHOP AND PEEL YOUR APPLES AHEAD OF TIME.
JUST ADD THE APPLES TO THE BATTER.
PERFECT.
NOW I'M GONNA CHOP SOME WALNUTS.
AGAIN, YOU COULD USE ANY NUTS YOU WANTED TO,
BUT I LOVE WALNUTS AND APPLES TOGETHER.
AND IT JUST REMINDS ME OF THANKSGIVING.
JUST CHOP UP THE WALNUTS, NOT TOO FINE.
I STILL WANT TO BE ABLE TO HAVE THAT LITTLE BIT OF CRUNCH.
AND PUT THEM IN THE BATTER.
I WANT TO ADD THE CRANBERRIES.
YOU COULD'VE JUST USED RAISINS
AND SOAKED THE RAISINS IN THE GRAND MARNIER,
BUT I LOVE THE COLOR THAT THE CRANBERRY GIVES.
IT JUST MAKES IT MORE FESTIVE.
SO WE'RE JUST GONNA ADD THE CRANBERRIES.
I JUST WANT TO MAKE SURE I DRAIN OUT THE ALCOHOL.
THIS IS GONNA BE SO GOOD.
AND NOW JUST MIX EVERYTHING TOGETHER.
YOU SEE, IT'S A PRETTY THICK BATTER.
MMM, AND THE AROMA'S OF THANKSGIVING.
NOW LET'S SWITCH POSITIONS HERE.
NOW I'VE GOT A BUTTERED BAKING DISH,
AND I JUST WANT TO POUR THE BATTER RIGHT IN THERE.
SEE HOW EASY THIS IS? SUCH AN EASY CAKE TO MAKE.
JUST GET ALL THE BATTER IN THERE.
PERFECT. NOW...
WE'RE GONNA BAKE IT AT 350 DEGREES FOR 30 MINUTES.
THEN WHEN IT'S STILL WARM, I'M GONNA CUT IT UP,
AND WE'RE GONNA SERVE IT WITH SOME ICE CREAM.
BUT, UP NEXT, I'M ALSO GONNA MAKE A GREAT DRINK
TO GO WITH THIS THANKSGIVING MEAL.
MY HUSBAND AND I WILL TOAST OUR THANKSGIVING DINNER WITH THIS--
A CRANBERRY BELLINI.
I BLEND BUBBLY ITALIAN PROSECCO,
TART CRANBERRY JUICE
AND A SQUEEZE OF LIME.
IT'S CRISP AND REFRESHING--
A PERFECT COMPLEMENT TO THIS THANKSGIVING FOR TWO.
SO MY CRANBERRY LIME BELLINI--
I'M GONNA START WITH SOME CRANBERRY JUICE.
NOW TODD AND I LOVE CRANBERRY JUICE, AND WE LOVE LIMES,
AND I LOVE HOW FESTIVE THE PROSECCO IS,
SO WHY NOT COMBINE ALL OF THESE TOGETHER
FOR A SPECIAL LITTLE DRINK ON THANKSGIVING.
I WANT TO ADD PROSECCO.
AND PROSECCO IS BASICALLY JUST ITALIAN CHAMPAGNE,
AND I JUST LOVE IT.
WE'LL JUST ADD A LITTLE BIT LIKE THAT.
SEE HOW FESTIVE THE COLORS ARE? THEN...
I JUST WANT TO SQUEEZE A LITTLE BIT OF LIME.
I LIKE THE TARTNESS FROM THE LIME.
OH, LOOKS SO GOOD!
JUST GIVE IT A QUICK SHAKE, JUST LIKE THAT.
THEN I HAVE SOMETHING REALLY FUN
I'M GONNA SHOW YOU THAT I LOVE TO DO.
YOU JUST TAKE A ZESTER, JUST LIKE THIS,
AND YOU JUST ROLL AROUND, JUST LIKE THAT, ON THE LINE.
AND YOU JUST GO ALL THE WAY AROUND,
AND YOU JUST CURL IT UP, JUST LIKE THAT.
IT'S A GREAT WAY
TO TOAST THE DRINK.
WE'LL DO ONE MORE,
AND THEN YOU JUST PUT IT RIGHT THERE.
I JUST LOVE THAT.
AND THEN YOU JUST POUR IT IN.
THOSE COLORS ARE SO GREAT.
ALL RIGHT, TO A SPECIAL AND STRESS-FREE THANKSGIVING.
CHIN-CHIN. HAPPY THANKSGIVING, HON.
YOU, TOO.
COME HELP ME GET DESSERT OUT OF THE OVEN.
HONEY, WILL YOU GRAB SOME GELATO,
'CAUSE I AM GONNA GRAB THE CAKE.
THANKS FOR MAKING THIS SUCH A SPECIAL THANKSGIVING.
AWW.